Baked Salmon Salsa Verde (Printable version)

Tender salmon fillets baked to perfection, enhanced by a bright and herbal salsa verde topping.

# Ingredient list:

→ Fish

01 - 4 skin-on or skinless salmon fillets, approximately 6 oz each
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon freshly ground black pepper

→ Salsa Verde

05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - ½ cup fresh basil leaves, finely chopped
07 - 2 tablespoons capers, drained and chopped
08 - 2 anchovy fillets, finely chopped (optional)
09 - 1 small garlic clove, minced
10 - 1 tablespoon Dijon mustard
11 - 2 tablespoons red wine vinegar or lemon juice
12 - 6 tablespoons extra-virgin olive oil
13 - Salt and black pepper, to taste

→ Garnish

14 - Lemon wedges, for serving

# Directions:

01 - Set the oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Arrange the salmon fillets on the baking sheet. Drizzle evenly with olive oil and season with sea salt and black pepper.
03 - Place the baking sheet in the preheated oven and cook the salmon for 14 to 16 minutes until it is just cooked through and flakes easily with a fork.
04 - While the salmon cooks, combine parsley, basil, capers, anchovies (if using), garlic, Dijon mustard, and red wine vinegar or lemon juice in a medium bowl. Gradually whisk in extra-virgin olive oil until the sauce is emulsified. Adjust seasoning with salt and pepper to taste.
05 - Remove salmon from the oven and place fillets on serving plates. Spoon salsa verde generously over each fillet and offer lemon wedges alongside.

# Expert Tips:

01 -
  • Ready in 35 minutes from fridge to table, no fussy techniques required.
  • The salsa verde is so good you'll find yourself spooning it onto everything.
  • It's naturally gluten-free and works for almost any diet without feeling like a compromise.
02 -
  • Dry the salmon before seasoning—moisture is the enemy of good browning and crispy skin.
  • Whisk the salsa verde oil in slowly; rushing it can make the sauce separate and break.
03 -
  • If your salmon is very thick, remove it from the fridge 10 minutes before cooking so it bakes evenly without the edges drying out.
  • Don't be shy with the salsa verde—the sauce is what makes this dish sing, so pile it on generously.

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